Cabbage vs Brussels Sprouts

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Forum -> Household Management -> Kosher Kitchen

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amother

Sun, Sep 08 2019, 9:44 am

We hold that cabbage doesn’t need to be checked leaf by leaf since it’s packed so tightly
What a Brussel sprouts
Are they the same?

sub

Sun, Sep 08 2019, 9:53 am

I bought fresh Brussels sprouts and threw them away, they were full of worms.

amother

Sun, Sep 08 2019, 10:01 am

sub wrote:

I bought fresh Brussels spirouts and threw them away, they were full of worms.

Inside each actual sprour? Yuck
Ok, just didn’t know because I never bought fresh.

Ok I’m changing this post to
HOW TO COOK FROZEN BRUSSEL SPROUTS
and get that really nice browning on the cut side
AND
they don’t taste water log

Ruchel

Sun, Sep 08 2019, 10:32 am

Really you need to ask your (frum) relatives (this is the psak I got from a rabbi with his own hechsher)

I have seen all those foribdden foods time and time again in heimishe homes and restaurants

amother

Sun, Sep 08 2019, 10:34 am

Ruchel wrote:

Really you need to ask your (frum) relatives (this is the psak I got from a rabbi with his own hechsher)

I have seen all those foribdden foods time and time again in heimishe homes and restaurants

Is the only way to get that nice roasted color is by using sugar/honey/maple syrup
How light can I go with the sugar to get that roasted coloring

sub

Sun, Sep 08 2019, 10:40 am

Sauté them or use a grill pan
I don’t put sugar.

ra_mom

Sun, Sep 08 2019, 12:19 pm

Do you have access to the frozen Brussels sprouts with a hechsher?
Toss still frozen brussels sprouts with olive oil, fresh garlic and coarse salt. Roast on a flat cookie sheet uncovered at 450 for 35 min, shaking pan halfway through.

amother

Sun, Sep 08 2019, 12:47 pm

ra_mom wrote:

I do
I’ve done this before and I never get that caramelization you see in pics.

Also done it in sautée pan

It just seems that they get very mushy and soggy.

Maybe I’m missing something

ra_mom

Sun, Sep 08 2019, 12:51 pm

amother [ OP ] wrote:

I do
I’ve done this before and I never get that caramelization you see in pics.

Also done it in sautée pan

It just seems that they get very mushy and soggy.

Maybe I’m missing something

Keep an oven thermometer hanging in your oven. Often even if the oven is set to 450, the temperature might actually be 415 or something else entirely. I go by the thermometer inside, not the numbers on the oven setting.
And there needs to be space between each piece. 1 bag of frozen spread out on a large 17" cookie sheet.

Last edited by ra_mom on Sun, Sep 08 2019, 12:55 pm; edited 2 times in total

groovy1224

Sun, Sep 08 2019, 12:53 pm

amother [ OP ] wrote:

I do
I’ve done this before and I never get that caramelization you see in pics.

Also done it in sautée pan

It just seems that they get very mushy and soggy.

Maybe I’m missing something

Are you using a real baking sheet? You will it get that nice caremelization on a disposable.

Ruchel

Mon, Sep 09 2019, 7:30 am

amother [ OP ] wrote:

Is the only way to get that nice roasted color is by using sugar/honey/maple syrup
How light can I go with the sugar to get that roasted coloring

I'd never do that. It would be sugary

imasinger

Mon, Sep 09 2019, 7:43 am

Our rav told us a way to check fresh brussels sprouts. We quarter each one, and toss, not only obviously worms of bugs, but also anything discolored, which might be mold, but could also be a sign of a worm or bug.

It's time consuming, and a lot gets thrown out, but we really like to cook fresh ones.

AYLOR.

amother

Coffee

Mon, Sep 09 2019, 11:37 am

I check fresh ones as above. They vary by package in terms of bugginess. Some packages I have to throw out as much as half. Others , I lose just a few. For me it is worth the effort, but it IS an effort.

Caramelization is much easier with fresh ones bc they are dry. A little olive oil and some coarse salt...you are good to go. I don't use frozen ones but is there a way to dry them or at least defrost them and let them drain overnight?

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